Ghum Chawal Roti / Sticky Rice Roti
Sticky rice roti is the only traditional bread of Nagaland made with sticky rice flour. This roti is eaten not as a main meal like other parts of India since the main meal/food of Nagaland is rice. But it is eaten as a tea time snacks. Sticky rice roti is a very popular and favourite tea time snacks of Nagaland. It is made of sticky rice flour. It is puri like roti with a grainy texture but at the same time very soft and chewy.
- 1 cup Sticky Rice Flour
- 2 tsp Sugar
- Â¼ cup hot water
- Oil for deep frying
- Take the hot water and add the sugar. Let the sugar dissolve completely.
- In a mixing bowl take the sticky flour. Now pour the sugar water and knead to form a dough.
- Please note that it doesn't require much water to make the dough so be careful. The dough should not be soft but a little stiff and tight.
- Once the dough is ready divide the dough into small balls.
- Take the balls and flatten them into small circles using your wet palms and fingers. You can grease your hands with oil or water.
- Heat oil in a deep frying pan. When the oil is hot, reduce the heat and add the roti one at a time and fry on medium heat. It will puffed up gently turn them over and fry till golden brown on both sides.
- Remove and drain in absorbent paper and serve with tea, coffee or can have just as it is.
**You can substitute sugar with salt as per taste. *If you don’t have sticky rice flour you can follow this process. Soak the sticky rice in water for 20-30 mins. Drain off the water and dry the rice in the sun for sometime (not required to dry off completely). Now ground the rice in a grinder. It will be little grainy. Or if you have a rice mill near your area you can get the rice powdered from the rice mill. *Make sure the thickness is medium or else it won’t puff up. You can use ghee for frying it which is also very tasty as well.
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